Kartoffelsuppe
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Unrated
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Servings
4 people
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Calories
511 kcal
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Course
Main Course
Kartoffelsuppe
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Kartoffelsuppe (potato soup) is a traditional German and Austrian soup whose base ingredient is the potato.
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Ingredients
- 2 lb starchy potatoes , peeled and diced
- 4 oz. celeriac , peeled and diced
- 3 onions , sliced
- 1 leek , cut into chunks
- 2 cloves garlic , pressed
- 5 tablespoons vegetable oil
- 1 quart meat stock (or poultry or vegetable stock, very hot)
- 8 lices Bacon
- ½ cup heavy cream
- ½ teaspoon freshly grated nutmeg
- 4 tablespoons chopped flat-leaf parsley
- ½ bunch of chives , chopped
- ½ teaspoon marjoram , optional
- salt
- pepper
Equipment
- Dutch oven
- baking sheet
- parchment paper
- Hand blender
Instructions
- In a Dutch oven, heat the oil over medium heat and sauté the onions for 2 minutes, stirring frequently.
- Add the celeriac, garlic and leek and sauté for 2 minutes, stirring frequently.
- Then add the potatoes and half the parsley and mix well.
- Add the marjoram (optional) and mix.
- Pour over the broth and mix.
- Cover and simmer over low to medium heat for 35 minutes.
- Towards the end of cooking, preheat the convection oven to 350 F (180°C).
- Place the bacon slices on a baking sheet lined with parchment paper.
- Bake and brown the bacon for 8 to 10 minutes or until crispy.
- Remove from the oven and set aside.
- At the end of the 35 minutes of cooking, add the cream to the pot.
- Reduce the soup to a creamy consistency using a hand blender.
- Season with nutmeg, salt and pepper.
- Serve the soup sprinkled with grilled bacon strips, remaining parsley and chives.
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